Creamy Fried Mozzarella Balls

Rafaella Giamundo serves these pillowy cheese puffs with cocktails—especially in the summer, when the family practically lives outside in the garden.

In a food processor, puree the mozzarella until a creamy paste forms. Add the eggs, 3 tablespoons of the flour and 1/4 teaspoon of salt and process until combined.
Line a large baking sheet with wax paper and generously dust it with flour. Shape rounded teaspoons of the cheese mixture into 3/4- to 1-inch balls, then roll them in the flour on the baking sheet.
In a large, deep skillet, heat 1 inch of oil to 350°. Line a wire rack with paper towels. Roll the mozzarella balls in the flour again. Fry them in batches, stirring once, until golden, about 5 minutes; some may burst open. Using a slotted spoon, transfer the mozzarella balls to the paper-lined rack. Sprinkle with salt and serve.